tag:blogger.com,1999:blog-13455784665626919822015-02-27T20:33:32.840-06:00A Little Bit Crunchy A Little Bit Rock and RollGeneral musings on food, family, and the fine facets of life.Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.comBlogger423125tag:blogger.com,1999:blog-1345578466562691982.post-5441730208995214342015-02-17T12:47:00.001-06:002015-02-17T12:47:43.432-06:00Watercress Walnut PestoPesto is considered fast food in our house. You can throw a few things in your food processor and presto, you've got dinner! I love a good traditional pesto, but it is fun to get creative and experiment with different greens like my <a href="http://www.crunchyrock.com/2011/07/arugula-pesto-with-almonds.html">Arugula Almond Pesto</a>. Watercress, the latest <a href="http://watercress.co.uk/healthy-stuff/original-superfood/">superfood</a>, has been getting a lot of buzz lately. I thought I'd give it a try in pesto and it was delicious!<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3EUeHzMdQrI/VOOKi9hE9DI/AAAAAAAAEWE/Ht2a3EpTBGU/s1600/watercress%2Bwalnut%2Bpesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-3EUeHzMdQrI/VOOKi9hE9DI/AAAAAAAAEWE/Ht2a3EpTBGU/s1600/watercress%2Bwalnut%2Bpesto.jpg" height="640" width="426" /></a></div><br /><br /><span style="font-size: large;">Watercress Walnut Pesto</span><br />((<a href="https://sites.google.com/site/alittlebitprintablerecipe/watercress-walnut-pesto">Printable Recipe</a>))<br /><br />Ingredients:<br />4 cups watercress, large stems removed, washed and spun dry<br />3-4 cloves garlic<br />1/2 cup extra virgin olive oil<br />1/2 cup<a href="http://www.food.com/recipe/oven-stove-top-methods-for-toasting-plain-walnuts-or-other-nuts-281387"> toasted</a> walnuts<br />3-4 ounces fresh parmesan cheese<br />fresh lemon juice to taste<br />salt and pepper to taste<br /><br />Directions:<br />1. Blend the garlic, parmesan, watercress and walnuts in your food processor.<br /><br />2. While the processor is running, slowly add in the olive oil.<br /><br />3. Add fresh lemon juice, salt, and pepper to taste.<br /><br />4. Serve over pasta. (Reserve a little of the pasta cooking water to help thin out the pesto to coat the pasta.)Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com1tag:blogger.com,1999:blog-1345578466562691982.post-8514855134653226672015-02-03T13:32:00.001-06:002015-02-03T13:32:35.770-06:00Triple Chocolate Cherry CookiesA friend of mine vacations in Michigan every summer and brings be back the most amazing dried cherries. This past year I decided to bake some of them into these delicious cookies. If you don't like dried cherries, try some <a href="http://www.crunchyrock.com/2011/02/cranberry-white-chocolate-chip-rice.html">dried cranberries</a>, raisins, or add in some chopped nuts instead.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-c650tH4MAqE/VNEhZT_QgMI/AAAAAAAAEVc/3TrENN27jkQ/s1600/triple%2Bchocolate%2Bcherry%2Bcookies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-c650tH4MAqE/VNEhZT_QgMI/AAAAAAAAEVc/3TrENN27jkQ/s1600/triple%2Bchocolate%2Bcherry%2Bcookies.jpg" height="640" width="640" /></a></div><br /><br /><span style="font-size: large;">Triple Chocolate Cherry Cookies</span><br />((<a href="https://sites.google.com/site/alittlebitprintablerecipe/triple-chocolate-cherry-cookies">Printable Recipe</a>))<br /><br />Ingredients:<br />1 cup (2 sticks) unsalted butter, room temperature<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-j_MR7iHbEsg/VNEhgmZMbbI/AAAAAAAAEVk/TYgafCOxEak/s1600/chocolate%2Bcherry%2Bcookies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-j_MR7iHbEsg/VNEhgmZMbbI/AAAAAAAAEVk/TYgafCOxEak/s1600/chocolate%2Bcherry%2Bcookies.jpg" height="400" width="266" /></a></div>1 cup sugar<br />1 cup brown sugar<br />1 eggs, room temperature<br />1 tsp. vanilla<br />2 cups flour<br />2 1/2 cups oatmeal<br />1/2 tsp. salt<br />1 tsp. baking powder<br />1 tsp. baking soda<br />1 cup white chocolate chips<br />1 cup semi-sweet chocolate chips<br />1 8 ounce milk chocolate candy bar, grated<br />1 cup dried cherries<br /><br />Directions:<br />1. Preheat your oven to 375 degrees F.<br /><br />2. Cream the sugars and butter together. Add the eggs and the vanilla extract.<br /><br />3. Mix the dry ingredients together and add that to the butter mixture.<br /><br />4. Stir in the chocolate chips, grated chocolate, and dried cherries.<br /><br />5. Roll the dough into 1" balls and palace about 2" apart on a parchment lined sheet pan.<br /><br />6. Bake 7-8 minutes.Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com0tag:blogger.com,1999:blog-1345578466562691982.post-17595554861745137492015-01-20T13:17:00.000-06:002015-01-20T13:17:21.131-06:00Baked Spinach ZitiMove over lasagna.... this all-in-one dish comes together in a snap! This delicious vegetarian casserole has baked pasta tossed in a zesty from-scratch tomato sauce, fresh spinach, and mounded with mozzarella and parmesan cheese. It is sure to become a family favorite!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iBy6chbIabk/VGV0VP0bmaI/AAAAAAAAETY/BnUSDTtSI-8/s1600/baked%2Bspinach%2Bziti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-iBy6chbIabk/VGV0VP0bmaI/AAAAAAAAETY/BnUSDTtSI-8/s640/baked%2Bspinach%2Bziti.jpg" width="426" /></a></div><br /><span style="font-size: large;">Baked Spinach Ziti</span><br />((<a href="https://sites.google.com/site/alittlebitprintablerecipe/baked-spinach-ziti">Printable Recipe</a>))<br />Ingredients:<br />1 tablespoon olive oil<br />2 cloves garlic, minced<br />1 (28 ounce) can crushed tomatoes<br />1 (15 ounce) can diced tomatoes<br />6 ounces baby spinach, chopped<br />1 tablespoon dried basil<br />1/4 teaspoon sugar<br />1/2 teaspoon salt<br />1 pound ziti<br />1/2 cup freshly grated parmesan cheese<br />8 ounces freshly grated mozzarella cheese<br /><br />Directions:<br />1. Preheat oven to 400 degrees F. and get a large pot of water boiling with water to cook the ziti in according to package directions.<br /><br />2. Meanwhile, cook the olive oil and garlic in a medium sized stock pot for 2 minutes on medium high heat. Watch carefully and stir constantly so the garlic doesn't burn! Add in the dried basil, sugar, and salt. Stir in the crushed tomatoes and the diced tomatoes (including the liquid.) Simmer for 15 minutes. Stir in the chopped spinach.<br /><br />3. Toss the ziti and sauce together. Pour half of this mixture into a greased 13x9 inch baking dish. Top with half the mozzarella and parmesan cheese. Add the remaining noodle/sauce mixture and top with the remaining cheese.<br /><br />4. Bake for 20 minutes. Let set 5 minutes before serving.<br /><br />(This can be made ahead of time and refrigerated until you are ready to bake. Just up the cooking time about 10-15 minutes until the cheese is melted and the center is hot).<br /><br />Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com0tag:blogger.com,1999:blog-1345578466562691982.post-66534508991664634882014-12-11T13:42:00.000-06:002014-12-11T13:42:03.380-06:00Eggnog Pound CakeNeed a host or hostess gift for the holidays? How about the perfect teacher/coworker gift? I've got one for you! This delicious Eggnog Pound Cake is decadent and wraps beautifully for the perfect from-your-oven gift this season.<br /><br />When I found this recipe an internet search turned up loads of different recipes. Many involved boxed cake mixes (yuck), rum, currants, or other ingredients I did not have on hand. This recipe I found from <a href="http://chocolatechocolateandmore.com/2013/12/eggnog-pound-cake/">Chocolate, Chocolate, and More</a>&nbsp;(check out her site, loads of great stuff!) was a simple and classic pound cake recipe that had a very subtle eggnog flavor. Perfect for my taste- nothing overwhelming. I hope you enjoy it!<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ExXoCQQPO0o/VIICgGRvsmI/AAAAAAAAEU8/KZbn9B8kyaM/s1600/Eggnog%2BPound%2BCake_Snapseed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ExXoCQQPO0o/VIICgGRvsmI/AAAAAAAAEU8/KZbn9B8kyaM/s1600/Eggnog%2BPound%2BCake_Snapseed.jpg" height="640" width="426" /></a></div><br /><br /><span style="font-size: large;">Eggnog Pound Cake</span><br />(Recipe Source: <a href="http://chocolatechocolateandmore.com/2013/12/eggnog-pound-cake/">Chocolate, Chocolate, and More</a>)<br />((<a href="https://sites.google.com/site/alittlebitprintablerecipe/eggnog-pound-cake">Printable Recipe</a>))<br /><br />Ingredients:<br />3 cups flour<br />2 teaspoons baking powder<br />1/2 teaspoon nutmeg<br />1/4 teaspoon salt<br />1 cup room temperature butter<br />2 cups sugar<br />4 eggs<br />1 teaspoon vanilla<br />1 1/4 cup eggnog<br /><br />Glaze:<br />1 cup powdered sugar<br />1-2 tablespoons eggnog<br /><br />Directions:<br />1. Preheat your oven to 350 degrees.<br /><br />2. In a large bowl, stir together the flour, baking powder, nutmeg, and salt with a whisk. Set aside.<br /><br />3. In a mixer bowl, cream together the butter and sugar until light and fluffy.<br /><br />4. Add in the eggs one at a time, beating well after each addition. Add in the vanilla.<br /><br />5. Add the dry ingredients alternately with the eggnog.<br /><br />6. Spread into two prepared loaf pans.<br /><br />7. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Let the pans rest on a cooling rack for 20 minutes before removing. Remove the loaves and finish cooling completely before glazing.<br /><br />8. Mix the glaze ingredients until it has reached a desired consistency. Pour over the cooled loaves. Let the glaze set before serving. Chill the bread before wrapping to give as a gift.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-FI2jwq0nEqM/VIny6dl5ecI/AAAAAAAAEVM/gg5qFLpvI3o/s1600/glazed%2Beggnog%2Bpound%2Bcake%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FI2jwq0nEqM/VIny6dl5ecI/AAAAAAAAEVM/gg5qFLpvI3o/s1600/glazed%2Beggnog%2Bpound%2Bcake%2B.jpg" height="320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Other host/hostess holiday gift ideas:<br /><a href="http://www.crunchyrock.com/2011/12/candy-cane-cookies-cream-popcorn.html">Candy Cane Cookies &amp; Cream Popcorn&nbsp;</a><br /><a href="http://www.crunchyrock.com/2013/12/candy-cane-marshmallows.html">Candy Cane Marshmallows&nbsp;</a><br /><a href="http://www.crunchyrock.com/2013/01/easy-homemade-marshmallows.html">Easy Homemade Marshmallows</a><br /><a href="http://www.crunchyrock.com/2011/01/hot-fudge-sauce-for-ice-cream.html">Hot Fudge Sauce</a><br /><a href="http://www.crunchyrock.com/2011/12/peppermint-bark-munch.html">Peppermint Bark Munch</a><br /><br />Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com1tag:blogger.com,1999:blog-1345578466562691982.post-34677076038255824572014-12-02T06:58:00.002-06:002014-12-05T07:09:42.528-06:00Swedish Chocolate Balls This past summer my girls' neighbor friends came to our house rather frequently to play. Almost everyday I was asked by one of the little girls, "Can we bake something today?" We would spend our summer baking up a variety of cookies. During one particularly hot day, I didn't really feel like cranking on the oven and thought we'd try making some easy, no-bake Swedish Chocolate Balls<br />They ended up being delicious. (Even my non coconut eating husband finished off the last of them.)<br /><div><br /></div><div>These simple cookies come together quickly in a food processor. They have no flour in them so there is the added benefit of them being gluten free as well. I thought they looked rather festive for the holidays so I decided to incorporate them into my usual line up of favorite <a href="http://www.crunchyrock.com/p/dessert-recipes.html">Christmas cookies.</a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-yX74H4Lu6bs/VH20QJfLExI/AAAAAAAAEUU/GQAeaYesxsI/s1600/chocolate%2Bcoconut%2Boat%2Bcookies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-yX74H4Lu6bs/VH20QJfLExI/AAAAAAAAEUU/GQAeaYesxsI/s1600/chocolate%2Bcoconut%2Boat%2Bcookies.jpg" height="640" width="640" /></a></div><br /><span style="font-size: large;">Swedish Chocolate Balls</span><br />(Recipe Source: <a href="http://honestcooking.com/swedish-chocolate-balls/">Honest Cooking</a>)<br />((<a href="https://sites.google.com/site/alittlebitprintablerecipe/swedish-chocolate-balls">Printable Recipe</a>))<br /><br /><a href="http://2.bp.blogspot.com/-HXk-WGt0tG0/VH20QMPDMhI/AAAAAAAAEUY/a9Ocrp_-7JA/s1600/swedish%2Boat%2Bballs.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-HXk-WGt0tG0/VH20QMPDMhI/AAAAAAAAEUY/a9Ocrp_-7JA/s1600/swedish%2Boat%2Bballs.jpg" height="320" width="320" /></a>Ingredients:<br />1 stick butter, room temperature<br />2 1/2 cups oats<br />1 1/4 cups sugar<br />1 tsp. vanilla extract<br />1 tablespoon strong cold coffee<br />2 tablespoons unsweetened cocoa<br />Unsweetened coconut flakes<br /><br />Directions:<br />1. In a food processor, mix the butter, sugar, vanilla, and coffee together. Add oats and cocoa and process until the dough holds together.<br />2. Roll the dough into about 24 balls and then roll them in the coconut flakes.<br />3. Chill for at about 2 hours so they firm up before serving.<br /><br /><span style="font-size: x-small;">Linked to:</span><br /><a href="http://4littlefergusons.wordpress.com/2014/12/05/weekend-potluck-146/"><span style="font-size: x-small;">Weekend Potluck #146</span></a><br /><br /><br /></div><div><br /></div><div><br /></div>Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com0tag:blogger.com,1999:blog-1345578466562691982.post-21773836044883858702014-11-24T19:03:00.000-06:002014-11-24T19:03:51.634-06:00Raspberry Almond Glazed Shortbread RoundsThese probably top my list of my favorite Christmas cookies. My sister and I have birthdays in December and January and exchange our two favorite cookies as gifts every year. She gives me a tin of her fabulous Mint Sticks (recipe to come) and I give her a tin of these Raspberry Almond Glazed Shortbread Rounds.<br /><br />The flavors of raspberry and almond top these&nbsp;delicious and&nbsp;crunchy shortbread rounds.&nbsp;Whether for a holiday cookie exchange or your family dessert table, these cookies are sure to become a favorite.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-F771lBNBjHY/VHO2ABUi0JI/AAAAAAAAEUE/BYe9lEmGJFM/s1600/raspberry%2Balmond%2Bshortbread%2Brounds.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-F771lBNBjHY/VHO2ABUi0JI/AAAAAAAAEUE/BYe9lEmGJFM/s1600/raspberry%2Balmond%2Bshortbread%2Brounds.jpg" /></a></div><br /><br /><span style="font-size: large;">Raspberry Almond Glazed Shortbread Rounds</span><br />((<a href="https://sites.google.com/site/alittlebitprintablerecipe/raspberry-almond-glazed-shortbread-rounds">Printable Recipe</a>))<br /><br />Ingredients:<br />1 cup unsalted butter, room temperature<br />1/2 cup plus 2 tablespoons granulated sugar<br />2 1/4 cups flour<br />1/4 teaspoon salt<br />1/4 cup raspberry jam<br />1 cup powdered sugar<br />2 teaspoons almond extract<br />small amount of water<br /><br />Directions:<br />1. Preheat oven to 350 degrees F.<br /><br />2. Cream together the butter and sugar for about 5 minutes until light and fluffy, making sure to scrape down the sides of the bowl.<br /><br />3. Mix in the flour and salt until combined.<br /><br />4. Form the dough into 1 inch balls. (The dough will appear crumbly, but will quickly soften in your hands and form into a smooth ball as your roll it between your hands.) Place the cookies on a parchment lined sheet pan about 3 inches apart.<br /><br />5. With the bottom of a melon ball scoop, or the handle of a wooden spoon, gently depress the center of each cookie and fill with about 1/4 teaspoon raspberry jam.<br /><br />6. Bake for 20 minutes. Cool on a wire rack.<br /><br />7. When the cookies are cool, combine the powdered sugar and almond extract. Add enough water to make the glaze pourable. Drizzle the glaze over the cookies. Allow the glaze to harden before serving.<br /><br />Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com0tag:blogger.com,1999:blog-1345578466562691982.post-1425553398580841512014-11-18T11:51:00.003-06:002014-11-18T11:51:39.585-06:00Savory Cranberry Sauce I have never been a fan of cranberry sauce. My parents has tried for years to find the ultimate recipe every Thanksgiving. From fresh strawberries, to ground up raspberries and oranges- they have tried it all. They love it, but I still could not bring myself to enjoy it. Don't even get me started on the stuff that comes out of a can!<br /><br />Last year all of that changed when I tried this recipe from Taste of Home for <a href="http://www.tasteofhome.com/recipes/cranberry-walnut-sweet-potatoes">Cranberry-Walnut Topped Sweet Potatoes</a>. I tried a spoonful... and another.... and another. I loved it. I had finally realized that <i>savory</i> cranberry sauce has found its way into my heart.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CFggpaarZrI/VGuD6fc5KsI/AAAAAAAAETo/NZaMLdax4xM/s1600/savory%2Bcranberry%2Bsauce.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-CFggpaarZrI/VGuD6fc5KsI/AAAAAAAAETo/NZaMLdax4xM/s1600/savory%2Bcranberry%2Bsauce.jpg" height="640" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-size: large;">Savory Cranberry Sauce&nbsp;</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-KV9sIPFHJww/VGuF_p0qmSI/AAAAAAAAET0/IRqdfhej2ds/s1600/cranberry%2Bsauce.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-KV9sIPFHJww/VGuF_p0qmSI/AAAAAAAAET0/IRqdfhej2ds/s1600/cranberry%2Bsauce.jpg" height="320" width="213" /></a></div><br />((<a href="https://sites.google.com/site/alittlebitprintablerecipe/savory-cranberry-sauce">Printable Recipe</a>))<br /><br />Ingredients:<br />3 cups fresh cranberries<br />3 tablespoons butter<br />1 medium sized onion, finely chopped (about 1 cup)<br />1 cup pure maple syrup<br />1 cup 100% cranberry juice<br />1 cup <a href="http://www.walnuts.org/all-recipes/toasted-walnuts/">toasted</a> chopped walnuts<br />3 teaspoons Dijon mustard<br />1/2 teaspoon freshly cracked pepper<br />1/2 teaspoon salt<br />4 tablespoons minced fresh chives (optional)<br /><br />Directions:<br />1. In a medium sized sauce pan, melt the butter and cook the onion and salt for about 5 minutes- until the onion has become translucent and tender.<br /><br />2. Add the cranberries, maple syrup, and cranberry juice. Bring to a boil. Reduce the heat and simmer, covered, stirring occasionally. Cook for about 15 minutes- until the berries pop.<br /><br />3. Stir in the walnuts and mustard. &nbsp;Top with minced fresh chives. Serve warm.Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com0tag:blogger.com,1999:blog-1345578466562691982.post-86568366437649169352014-10-28T13:34:00.002-05:002014-10-31T06:17:24.707-05:00Butterfinger CookiesButterfingers are a favorite in our house, <a href="http://www.crunchyrock.com/2011/09/homemade-butterfingers.html">homemade</a> or store-bought, we love them. I've been known to sneak them from my kids' Halloween stash and bake them up into <a href="http://www.crunchyrock.com/2011/08/chocolate-peanut-butter-butterfinger.html">brownies</a> or cover them over <a href="http://www.crunchyrock.com/2012/08/butterfinger-ice-cream-pie.html">ice cream pie</a>. Now I've got a new reason to raid their loot in order to make these <i>amazing</i> Butterfinger Cookies!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0tq5rb4apaI/VE_hOX2DJLI/AAAAAAAAES4/uoR9khVilYE/s1600/butterfinger%2Bcookies%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-0tq5rb4apaI/VE_hOX2DJLI/AAAAAAAAES4/uoR9khVilYE/s1600/butterfinger%2Bcookies%2B1.jpg" height="640" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="font-size: large;">Butterfingers Cookies</span><br />(Adapted from: <a href="http://sallysbakingaddiction.com/2012/01/23/butterfinger-cookies/">Sally's Baking Addiction</a>)<br />((<a href="https://sites.google.com/site/alittlebitprintablerecipe/butterfinger-cookies">Printable Recipe</a>))<br /><br /><a href="http://1.bp.blogspot.com/-ahOKU9VzaDo/VE_hOueEasI/AAAAAAAAES8/_hnVMHWObOc/s1600/butterfinger%2Bcookies%2B3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ahOKU9VzaDo/VE_hOueEasI/AAAAAAAAES8/_hnVMHWObOc/s1600/butterfinger%2Bcookies%2B3.jpg" height="320" width="320" /></a>Ingredients:<br />1 cup (2 sticks) salted butter, room temperature<br />2 large eggs<br />1 1/2 cups granulated sugar<br />1 1/2 teaspoons vanilla<br />3 1/2 cups flour<br />1 1/2 teaspoons baking soda<br />1/2 teaspoon salt<br />1 (10 oz bag) Butterfingers, chopped (about 2 cups)<br /><br />Directions:<br />1. Preheat your oven to 350 degrees F.<br /><br />2. Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, and beat until well blended. Add the vanilla.<br /><br />3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the creamed butter/sugar mixture.<br /><br />4. With the mixer on low, blend in the chopped Butterfingers.<br /><br />5. Use a cookie scoop (or two spoons) and place the cookie dough balls on a parchment lined cookie sheet pan about 3 inches apart.<br /><br />6. Bake for about 9-10 minutes. For chewy cookies, remove them from the oven while they are still slightly underdone and place the cookie sheet pan on a cooling rack. Allow the cookies to continue cooking as they cool on the sheet pan. After about 10-15 minutes, remove the cookies from the pan and allow them to continue cooling on the cooling rack.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-tGVTtqNOLak/VE_hOhxnEII/AAAAAAAAETA/ZuFPM0UF1nw/s1600/butterfinger%2Bcookies%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-tGVTtqNOLak/VE_hOhxnEII/AAAAAAAAETA/ZuFPM0UF1nw/s1600/butterfinger%2Bcookies%2B2.jpg" height="320" width="320" /></a></div><br />Enjoy!<br /><br /><br />Linked to: <a href="http://new.inlinkz.com/luwpview.php?id=461666">Weekend Potluck #142</a>Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com0tag:blogger.com,1999:blog-1345578466562691982.post-12002224834163800312014-09-23T13:00:00.000-05:002014-09-23T13:01:39.122-05:00Kale ChipsThese easy kale chips are <i>addicting</i>.<br /><div><br /></div><div>Unless you're one of those people that hates kale. This recipe is not for you. Just go. I could try and convince you of how awesome these things are, but it is probably not worth either of our time.&nbsp;</div><div><br /></div><div>Or perhaps you're on the fence about kale? If that's the case, then stick around. Try this recipe. I think you'll come to find that these kale chips are crisp... salty... perfection.&nbsp;</div><div><br /></div><div>Did I mention how <i>easy</i> they are to make?&nbsp;</div><div><br /></div><div>The secret to these light and crispy kale chips is to not overcrowd the baking pan. Spread them out so they are just barley touching each other. The second tip I always give is to remove the kale chips to cool on a cookie cooling rack so they can cool from the top and the bottom.&nbsp;</div><div><br /></div><div>No soggy kale chips here. Enjoy!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0k4BXzZdfxk/VCGz3p20JiI/AAAAAAAAER4/aEsAY_TtPiE/s1600/easy_kale_chips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-0k4BXzZdfxk/VCGz3p20JiI/AAAAAAAAER4/aEsAY_TtPiE/s1600/easy_kale_chips.jpg" height="640" width="426" /></a></div><div><br /></div><div><br /></div><div><span style="font-size: large;">Kale Chips</span></div><div>((<a href="https://sites.google.com/site/alittlebitprintablerecipe/kale-chips">Printable Recipe</a>))</div><div><br /></div><div>Ingredients:&nbsp;</div><div>1 head kale, washed and spun dry</div><div>about 2 tablespoon or so of extra virgin olive oil</div><div>himalayan sea salt</div><div><br /></div><div>Directions:&nbsp;</div><div>1. Preheat your oven to 275 degrees F. Remove the leaves from the thick stem running down the center of the kale. Cut the kale leaves into about 1 1/2 - 2 inch size pieces.&nbsp;</div><div><br /></div><div><a href="http://2.bp.blogspot.com/-wQR60XepKMU/VCG0s06tZ8I/AAAAAAAAESA/Wyu62hR6xvQ/s1600/kale%2Bchips.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-wQR60XepKMU/VCG0s06tZ8I/AAAAAAAAESA/Wyu62hR6xvQ/s1600/kale%2Bchips.jpg" height="320" width="320" /></a>2. Lay the kale on a rimmed sheet pan and toss lightly with olive oil. I like to put the kale in a pile on the sheet pan, pour it with oil, toss it with my hands, and then spread the leaves out. As I mentioned above, be sure not to overcrowd your pan. The leaves can over lap slightly, but spread them out so they can crisp up. Make two batches if need be.&nbsp;</div><div><br /></div><div>3. Sprinkle the kale lightly with salt. You could also go crazy and add a little garlic powder or freshly cracked black pepper. Get creative!&nbsp;</div><div><br /></div><div>4. Bake them for 10 minutes. Turn the kale pieces over and continue cooking for 10 more minutes. Remove the kale pieces to a cooling rack so they continue to cool and stay crisp. If any kale still seems soft, place it back in the oven for another minute or two.&nbsp;</div><div><br /></div><div>Store in an airtight container. The kale I make usually doesn't last long enough to store!&nbsp;</div><div><br /></div>Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com1tag:blogger.com,1999:blog-1345578466562691982.post-16449614568725269192014-08-27T06:19:00.000-05:002014-09-25T21:21:21.090-05:00Grilled Corn Fettuccine<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-7M7ABpmrLl8/U_zS9DKj-kI/AAAAAAAAEAM/cerdpnojsjA/s1600/Grilled%2BCorn%2BFettuccine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7M7ABpmrLl8/U_zS9DKj-kI/AAAAAAAAEAM/cerdpnojsjA/s1600/Grilled%2BCorn%2BFettuccine.jpg" height="640" width="425" /></a></div><br /><br /><span style="font-size: large;">Grilled Corn Fettuccine</span><br />(Adapted from <a href="http://www.foodnetwork.com/recipes/rachael-ray/summer-corn-fettuccine-recipe.html">Food Network</a>)<br />((<a href="https://sites.google.com/site/alittlebitprintablerecipe/grilled-corn-fettuccine">Printable Recipe</a>))<br /><br />Ingredients:<br />Olive oil<br />1 pound fettuccine<br />6 ears corn, grilled<br />3 shallots, chopped<br />1 red pepper, seeded and chopped<br />1 cup heavy cream or half-and-half<br />1/2 cup white wine or vegetable broth<br />2 tablespoons fresh chopped thyme leaves<br />pinch crushed red pepper flakes<br />1 cup freshly grated parmesan cheese<br />1/2 cup freshly chopped basil<br />salt and cracked pepper to taste<br /><br />Directions:<br />1. Cook the pasta in salted water according to package directions.<br /><br />2. Remove the corn from the cob and scrape the back of the knife over the cob to remove any corn liquid.<br /><br />3. In a large skillet over medium high heat, drizzle some olive oil&nbsp;and sauté the shallots and red pepper for about 6&nbsp;minutes. Add 3/4 of the corn and season with salt and pepper.<br /><br />4. And the remaining 1/4 corn to a food processor along with the cream. Puree until smooth.<br /><br />5. Pour the wine into the corn/veggie mixture. Add the thyme and the pureed corn mixture and heat for 4 minutes. Add a pinch of crushed red pepper.<br /><br />6. Toss over pasta along with parmesan cheese and fresh basil.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4cYQS5DopXM/VCTNh94e73I/AAAAAAAAESQ/NL1QjlZDCkQ/s1600/corn%2Bfettuchini%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-4cYQS5DopXM/VCTNh94e73I/AAAAAAAAESQ/NL1QjlZDCkQ/s1600/corn%2Bfettuchini%2B.jpg" height="320" width="320" /></a></div><br />Enjoy!<br /><br />Linked to: <a href="http://4littlefergusons.wordpress.com/2014/09/05/weekend-potluck-134/">Weekend Potluck #134</a><br /><br /><br />Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com0tag:blogger.com,1999:blog-1345578466562691982.post-37372114140854304382014-08-13T12:59:00.000-05:002014-08-13T12:59:40.423-05:00Salad Pita Pizzas with White Bean SpreadThis recipe is adapted from one of our favorites- <a href="http://www.crunchyrock.com/2011/06/grilled-salad-pizza.html">Grilled Salad Pizza</a>. Instead of a homemade crust, I've cheated and used pita bread. As I've said before in my recipe for <a href="http://www.crunchyrock.com/2014/07/grilled-avocado-pita-pizzas-with-wilted.html">Grilled Avocado Pita Pizzas with Wilted Arugula</a>, make sure you buy high quality pita without added ingredients. Ingredients like flour, salt, oil, yeast, and sugar should be all you read on the packaging.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-cP7RTypOCf0/U-pd5gwv23I/AAAAAAAAD_0/DEbue_EKI6k/s1600/Pita%2BSalad%2BPizza.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-cP7RTypOCf0/U-pd5gwv23I/AAAAAAAAD_0/DEbue_EKI6k/s1600/Pita%2BSalad%2BPizza.jpg" height="640" width="640" /></a></div><br /><br /><span style="font-size: large;">Salad Pita Pizzas with White Bean Spread</span><br />((<a href="https://sites.google.com/site/alittlebitprintablerecipe/salad-pita-pizzas-with-white-bean-spread">Printable Recipe</a>))<br /><br />Ingredients:<br />1 batch white bean spread (see below)<br />5 ounces organic baby spring salad mix<br />1 head radicchio lettuce, chopped<br />1 package good quality pita<br />1 batch&nbsp;balsamic vinaigrette (see below)<br />8 ounces freshly grated parmesan cheese<br />2-3 Roma tomatoes, diced<br />fresh cracked pepper<br /><br />White Bean Spread:<br />&nbsp;1 1/2 cups cooked canellini beans (or 1 rinsed can)<br />1/4 cup freshly chopped basil<br />1 clove garlic, minced<br />2 tablespoons olive oil<br />1 tablespoon fresh lemon juice<br />salt and pepper to taste<br /><br />Balsamic Vinaigrette:<br />2 tablespoons balsamic vinegar<br />2 teaspoons raw honey or brown sugar<br />1 teaspoon dijon mustard<br />1 clove garlic, minced<br />3 tablespoons extra virgin olive oil<br />small pinch sea salt and a few cracks of fresh pepper<br /><br />Directions:<br /><br />1. For the white bean spread, puree all the ingredients in a food processor and season with salt and pepper to taste. Set aside.<br /><br />2. Toss the salad greens with the tomatoes and lightly dress with some balsamic vinaigrette.<br /><br />3. Cut the pita shells in half around the circumference. Top with white bean spread, a generous handful of dressed salad, a few grinds of freshly cracked pepper, and a touch of parmesan cheese.<br /><br />4. Grill over medium heat until the bottom of the pita is lightly grilled and the cheese begins to melt.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-tyiY71sC2PQ/U-pd5fqeUeI/AAAAAAAAD_4/CL2ugFEZODo/s1600/Salad%2BPita%2BPizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-tyiY71sC2PQ/U-pd5fqeUeI/AAAAAAAAD_4/CL2ugFEZODo/s1600/Salad%2BPita%2BPizza.jpg" height="266" width="400" /></a></div><br />Enjoy!Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com1tag:blogger.com,1999:blog-1345578466562691982.post-80760395885870576082014-07-22T21:07:00.000-05:002014-08-08T06:30:20.887-05:00Salted Browned Butter Chocolate Chip CookiesI promised myself that my search for the ultimate chocolate chip cookie ended with my <a href="http://www.crunchyrock.com/2011/01/overnight-chocolate-chip-cookies.html">Overnight Chocolate Chip Cookies</a>. And it did, but one day my daughter was craving chocolate chip cookies and I didn't feel like making up a big batch. I decided I would divid up a recipe into a small serving of cookies I could bake in my toaster oven. My butter was rock hard so I thought I'd play around with using melted butter. As the butter was melting I was curious how browned butter would taste in a chocolate chip cookie. Since everything is better with a little salt, I thought I'd throw in a little extra of that for good measure. What did I have? The ultimate chocolate chip cookie- revisited.<br /><br />These cookies are amazing warm from the oven. The thick caramel like batter bakes up into a crackly cookie on the outside with a warm soft center.<br /><br />Enjoy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zNHlgphNFhY/U8smJLrXRAI/AAAAAAAAD_U/D2gNpMpJ96I/s1600/Salted+browned+butter+chocolate+chip+cookies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-zNHlgphNFhY/U8smJLrXRAI/AAAAAAAAD_U/D2gNpMpJ96I/s1600/Salted+browned+butter+chocolate+chip+cookies.jpg" height="640" width="640" /></a></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size: large;">Salted Browned Butter Chocolate Chip Cookies</span><br />((<a href="https://sites.google.com/site/alittlebitprintablerecipe/salted-browned-butter-chocolate-chip-cookies">Printable Recipe</a>))<br /><br />Ingredients:<br />2 1/2 cups + 2 tablespoons all purpose flour<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />2 sticks salted butter, <a href="http://www.thekitchn.com/basic-techniques-how-to-brown-77018">browned</a><br />3/4 cup sugar<br />3/4 cup brown sugar<br />2 teaspoons vanilla extract<br />2 eggs<br />2 cups semi sweet chocolate chips<br />coarse sea salt for sprinkling<br /><br />Directions:<br />1. Preheat your oven to 375 degrees F.<br /><br />2. <a href="http://www.thekitchn.com/basic-techniques-how-to-brown-77018">Brown the butter</a> and add it to your mixing bowl. Allow it to cool for about 3 minutes. Beat in the sugars and then the eggs and vanilla. Add the dry ingredients. (Your batter will be like a thick, soft caramel consistency.) Stir in the chocolate chips<br /><br />3. Divide the dough into 1 to 1 1/2 inch round balls and place 3 to 4 inches apart on a parchment lined cookie sheet pan.<br /><br />4. Gently flatten the balls slightly with three fingers. (You just want them flat enough so the salt won't roll off. It doesn't need to be as flat as sugar cookies.) Sprinkle with a bit of coarse sea salt.<br /><br />5. Bake for about 8-10 minutes. (Cooking time will vary depending on how big your cookie dough balls are.) I like to remove my cookies when they are still slightly underdone and jiggly in the center. Allow them to cool on the sheet pan on top of a cooling rack and they will slowly finish cooking in the center as they cool. When the cookies are set up. Remove them to a cooling rack to finish cooling completely.<br /><br />*Note: I like these cookies best served warm, straight from the oven. I will even freeze the dough balls and place them in freezer bags and bake them as I need them. If you bake them all at once, store them at room temperature in an airtight container. In my opinion, they won't be quite as good as freshly baked... you'll loose the ooey, gooeyness of them, but they will still be delicious!<br /><br />Other Chocolate Chip Cookies recipes you may enjoy:<br /><a href="http://www.crunchyrock.com/2011/01/cast-iron-chocolate-chip-cookie.html">Cast Iron Chocolate Chip Cookie</a><br /><a href="http://www.crunchyrock.com/2011/06/chocolate-chip-cookie-pie.html">Chocolate Chip Cookie Pie</a><br /><a href="http://www.crunchyrock.com/2013/05/celebration-sandwich-cookies-chocolate.html">Chocolate Chip Sandwich Cookies</a><br /><a href="http://www.crunchyrock.com/2014/04/cookie-dough-brownies.html">Cookie Dough Brownies</a><br /><a href="http://www.crunchyrock.com/2011/03/everything-but-kitchen-sink-cookies.html">Everything but the Kitchen Sink Cookies</a><br /><a href="http://www.crunchyrock.com/2010/12/pomegranate-white-chocolate-chip_06.html">Pomegranate White Chocolate Chip Cookies</a><br /><a href="http://www.crunchyrock.com/2013/03/toasted-walnut-white-chocolate-chip.html">Toasted Walnut White Chocolate Chip Cookies</a><br /><br />Linked to: <a href="http://4littlefergusons.wordpress.com/2014/08/08/weekend-potluck-130/">Weekend Potluck #130</a><br /><br />Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com2tag:blogger.com,1999:blog-1345578466562691982.post-57404219326221960512014-07-01T13:03:00.000-05:002014-08-22T07:10:00.777-05:00Grilled Avocado Pita Pizzas with Wilted Arugula O U T S T A N D I N G<br /><br />Wilted arugula that is still crisp tender gets infused with garlic and topped on some beautiful fresh tomatoes with smokey roasted red peppers. A crowning of creamy avocado all sitting on a bed of jalapeño cheddar gets gilled on a pita to a crisp perfection.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2_jf9DqrXlU/U6AvDCmKjdI/AAAAAAAAD_A/8rmLL8wnsqI/s1600/Grilled+Avocado+Pita+Pizzas.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-2_jf9DqrXlU/U6AvDCmKjdI/AAAAAAAAD_A/8rmLL8wnsqI/s1600/Grilled+Avocado+Pita+Pizzas.jpg" /></a></div><br /><br />I threw this easy recipe together a few weekends ago and determined that I could eat this everyday this summer and be one happy mama.<br /><br />A note about the pita: Look at the ingredients! Find a good quality pita with ingredients you recognize and can pronounce. Flour, salt, oil, yeast, sugar.... there really isn't need for anything else. I sent my husband to the store for pita once. What he brought home had an ingredient list that was ten lines long. The taste and texture was so awful they went straight to the trash. <a href="http://smittenkitchen.com/blog/2009/03/pita-bread/">Make them yourself</a> or search for some good quality bakery ones.<br /><br />We sprinkled our pita with raw hemp seeds for extra protein. You'll notice they are missing from the photo. They came post pizza photo shoot. We love hemp so much we add it to almost every meal we eat.<br /><br /><span style="font-size: large;">Grilled Avocado Pita Pizzas with Wilted Arugula&nbsp;</span><br />((<a href="https://sites.google.com/site/alittlebitprintablerecipe/grilled-avocado-pita-pizzas-with-wilted-arugula">Printable Recipe</a>))<br /><br />Ingredients:<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LZg9y0Nr-DA/U6AvCx7lceI/AAAAAAAAD-8/RfjtHE2hZqI/s1600/Grilled+Avocado+Pita+Pizzas+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-LZg9y0Nr-DA/U6AvCx7lceI/AAAAAAAAD-8/RfjtHE2hZqI/s1600/Grilled+Avocado+Pita+Pizzas+2.jpg" height="320" width="320" /></a></div>5 pita rounds<br />1 package arugula (about 8 ounces or so)<br />4 tablespoons olive oil, divided<br />4 cloves garlic, crushed and minced<br />8 ounce block jalapeño cheddar or&nbsp;jalapeño&nbsp;jack cheese, shredded<br />3 Roma tomatoes, sliced<br />1 <a href="http://www.wikihow.com/Roast-Peppers-on-a-Gas-Stove">roasted red pepper</a>, diced<br />1 avocado, sliced<br />hemp seeds (optional, will add extra protein)<br />salt and fresh cracked pepper to taste<br /><br />Directions:<br />1. Preheat your outdoor grill to a medium high heat. These pizzas cook quickly. If the flame is too high, they will burn.<br /><br />2. Use kitchen sheers to cut your pizzas around the circumference so you have two halves. If your pita doesn't want to split, you can leave them whole for a thicker, chewier pizza crust. Brush both sides of the pitas lightly with olive oil. (This will be about two tablespoons from the oil called for above.)<br /><br />3. Add the remaining two tablespoons of oil to a medium sized skillet. Add the four cloves of minced garlic to the oil. Turn on the heat to a low flame and slowly cook the garlic in the oil for about a minute or two, just until it becomes fragrant. If you burn the garlic, your entire dish will be bitter. Turn the flame up a bit and add the arugula. Toss the arugula in the garlic oil and add a dash of salt. Cook the arugula just until it begins to wilt. I like to have my cooked lettuce to remain slightly crisp. This should only take a minute or so.<br /><br />4. Top each pita round with shredded cheese. Next, add the sliced tomatoes and give them a little sprinkle of salt and pepper. Finally, top the pizza with the wilted arugula and roasted red peppers.<br /><br />5. Grill the pita pizzas for about one to two minutes, just until the cheese is melted and the pita crisps up and gets a nice golden brown color. Watch them closely! They will burn.<br /><br />6. Top your grilled pizzas with fresh sliced avocado and a sprinkle of hemp seeds. Season with additional salt and pepper to taste.<br /><br />Linked to: <a href="http://4littlefergusons.wordpress.com/2014/08/22/weekend-potluck-132/">Weekend Potluck #132</a><br /><br />Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com0tag:blogger.com,1999:blog-1345578466562691982.post-81201216652242392442014-06-10T13:50:00.003-05:002014-06-14T18:14:01.438-05:00Kung Pao Chickpeas over NoodlesThis was a fantastic vegetarian Kung Pao dish using chickpeas as the main ingredient. I strayed from the original recipe from <a href="http://theveglife.com/kung-pao-chickpeas-vegan/">The Veg Life</a> and served the chickpeas over pasta. If you want to skip the extra carbs, you could eat this dish as is or served over rice. I added some fresh carrots and red pepper to mine for a little texture and color. Sliced snow peas, zucchini, or chopped broccoli would be another veggie to consider adding to this dish. Do what you please. Make it your own. You're going to love it!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-U6CRk79Gj00/U5dRyokxmLI/AAAAAAAAD-o/CqMz8V81MNA/s1600/Kung+Pao+Chickpeas+over+Noodles_.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-U6CRk79Gj00/U5dRyokxmLI/AAAAAAAAD-o/CqMz8V81MNA/s1600/Kung+Pao+Chickpeas+over+Noodles_.jpg" height="640" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /><span style="font-size: large;">Kung Pao Chickpeas over Noodles</span><br />(Adapted from: <a href="http://theveglife.com/kung-pao-chickpeas-vegan/">The Veg Life</a>)<br />((<a href="https://sites.google.com/site/alittlebitprintablerecipe/kung-pao-chickpeas-over-noodles">Printable Recipe</a>))<br /><br /><a href="http://3.bp.blogspot.com/-JAR1al_CGPs/U5dRysgIpDI/AAAAAAAAD-k/AYA1886qbGs/s1600/Kung+Pao+Chickpeas+_.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-JAR1al_CGPs/U5dRysgIpDI/AAAAAAAAD-k/AYA1886qbGs/s1600/Kung+Pao+Chickpeas+_.jpg" height="400" width="278" /></a>Ingredients:<br /><br />Marinade:<br />2 cans chickpeas (about 3 cups cooked if you are using dried beans) rinsed and drained<br />2 tablespoons soy sauce<br />2 tablespoons rice vinegar<br />2 tablespoons cornstarch<br />2 teaspoons olive oil<br /><br />Sauce:<br />2 tablespoons soy sauce<br />2 tablespoons red wine vinegar<br />2 tablespoons rice vinegar<br />2 tablespoons sugar<br />2 tablespoons cornstarch<br /><br />Main Dish:<br />1/2- 3/4 pound thin spaghetti<br />2 tablespoons olive oil<br />1 teaspoon red pepper flakes (optional)<br />4 cloves garlic, minced<br />1 Serrano pepper, diced (optional, we like a little kick to ours)<br />3-4 teaspoons freshly grated ginger<br />5 green onions, chopped<br />1 red pepper, finely diced<br />2 carrots, finely diced<br />2 tablespoons sesame oil, divided<br />2 tablespoons soy sauce<br />1 cup chopped peanuts<br /><br />Directions:<br /><br />1. Mix together the chickpeas and marinade ingredients. Stir to coat and let the chickpeas sit for at least 15 to 30 minutes. (I did mine in the morning and left them in the refrigerator and finished off the recipe at dinnertime.)<br /><br />2. Combine the sauce ingredients in a small bowl and set aside. Bring a pot of water to boil and cook the pasta in salted water until al dente.<br /><br />3. Add the olive oil to a cold skillet and bring up to a medium high heat. When the oil is hot, add the red pepper and carrot. Sauté for about 3 minutes. Add the Serrano pepper, red pepper flakes, ginger, and garlic. Cook for an additional 30 seconds. Stir in the marinated chickpeas along with the marinade and heat through. When the chickpeas are warm, add the sauce ingredients and cook for an additional minute until the sauce thickens. (If the sauce becomes too thick, thin with a tiny bit of water.) Add the green onions and 1 tablespoon of sesame oil.<br /><br />4. Drain the noodles and toss with the final tablespoon of sesame oil and the 2 tablespoons of soy sauce. Toss to coat and add the chickpeas on top of the noodles. Garnish with the chopped peanuts.<br /><br />Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com0tag:blogger.com,1999:blog-1345578466562691982.post-67389599670124818272014-05-29T21:46:00.001-05:002014-05-30T06:45:42.395-05:00Easy Black Bean and Rice Veggie SkilletOne skillet is all you need for this easy dinner! Serve up this colorful and flavorful dish with a slice of warm <a href="http://www.crunchyrock.com/2011/01/whole-grain-cast-iron-skillet-corn.html">corn bread</a> for a&nbsp;delicious, healthy, and satisfying meal.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mLKvfdLDiPQ/U4fvWJ3iGjI/AAAAAAAAD-E/j7CQNTghpK4/s1600/Easy+Black+Beans+and+Rice+Veggie+Skillet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-mLKvfdLDiPQ/U4fvWJ3iGjI/AAAAAAAAD-E/j7CQNTghpK4/s1600/Easy+Black+Beans+and+Rice+Veggie+Skillet.jpg" height="400" width="400" /></a></div><br /><span style="font-size: large;">Easy Black Bean and Rice Veggie Skillet</span><br />((<a href="https://sites.google.com/site/alittlebitprintablerecipe/easy-black-bean-and-rice-veggie-skillet">Printable Recipe</a>))<br /><br />1 tablespoon extra virgin olive oil<br />1 medium sized&nbsp;zucchini, diced<br />1/2 cup green pepper, diced<br />1/2 cup red pepper, diced<br />1 small onion, diced<br />1 can (15 oz) black beans, rinsed and drained<br />1 can (14.5 oz) fire roasted diced tomatoes, undrained<br />1 cup frozen corn, defrosted<br />1 clove garlic, minced<br />1 cup white or brown rice<br />1 3/4 cup water<br />1/2 cup shredded Cheddar cheese<br />1/2 cup shredded Monterey Jack cheese<br />1/2 cup sliced green onions<br />a pinch of crushed red pepper flakes (optional)<br />salt and pepper to taste<br /><br />1. In a large skillet, heat the olive oil over medium high heat. Add the onion and&nbsp;sauté&nbsp;for about 3 minutes, until it begins to turn translucent.<br /><br />2. Add the diced red and green pepper, and zucchini.&nbsp;Sauté&nbsp;for about three more minutes.<br /><br />3. Add the corn, garlic, crushed red pepper flakes, and a pinch of salt. Stir in the can of tomatoes, rice, and water. <br /><br />4. Bring the mixture to a boil and then cover with a lid and simmer, on low heat, for about 20 minutes, until the rice is tender. (Brown rice will take about 30-35 minutes.)<br /><br />5. Stir in the beans and turn off the heat. Let stand for 7 minutes. Top with cheese and green onions.<br /><br />Linked to: <a href="http://4littlefergusons.wordpress.com/2014/05/30/weekend-potluck-120/">Weekend Potluck&nbsp;</a>Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com0tag:blogger.com,1999:blog-1345578466562691982.post-68959679202908053752014-05-14T12:45:00.000-05:002014-05-14T12:45:28.957-05:00Parmesan Orzo with Pan-Roasted Brussels Sprouts and SpinachIt never fails, if I take my 10 year old daughter to the grocery store and she sees brussels sprouts, she will beg me to buy them for her. How can a mom say no to a girl who loves brussels sprouts?<br /><br />I developed this recipe for my sweet brussels sprout loving girl. It takes a few of her favorite foods and combines them all together. The combination ended up being amazing and the entire family agreed.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-O6B8G770bl8/U128AK9P2PI/AAAAAAAAD9U/l0f75lV0BlY/s1600/Orzo+Brussels+Sprouts+Spinach.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-O6B8G770bl8/U128AK9P2PI/AAAAAAAAD9U/l0f75lV0BlY/s1600/Orzo+Brussels+Sprouts+Spinach.jpg" height="640" width="640" /></a></div><br /><br /><span style="font-size: large;">Parmesan Orzo with Pan-Roasted Brussels Sprouts and Spinach</span><br />((<a href="https://sites.google.com/site/alittlebitprintablerecipe/parmesan-orzo-with-pan-roasted-brussels-sprouts-and-spinach">Printable Recipe</a>))<br /><br />Ingredients:<br />1 lb. orzo<br />1 lb. brussels sprouts, outer leaves removed, stems cut off, and cut into slivers<br />1 bunch spinach leaves, washed and thinly sliced<br />1 1/2 cups reserved pasta water<br />1/2 lemon<br />4 tablespoons olive oil, divided<br />1 clove garlic<br />1 large shallot (about 1/3 cup, thinly sliced)<br />4 ounces freshly grated Parmesan cheese (plus more for serving)<br />1/2 cup toasted panko bread crumbs<br />1/2 cup chopped walnuts<br />2-4 tablespoons butter<br />crushed red pepper, salt, and pepper to taste<br /><br />Directions:<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-v2gleUrXOtc/U127_3Vt0dI/AAAAAAAAD9Y/nvBQJDtXz_Q/s1600/Orzo+spinach+Brussels+Sprouts+.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-v2gleUrXOtc/U127_3Vt0dI/AAAAAAAAD9Y/nvBQJDtXz_Q/s1600/Orzo+spinach+Brussels+Sprouts+.jpg" height="400" width="267" /></a></div>1. Get a large pot of water on the stove and start the heat to boil the water. Meanwhile, get a large skillet and add 2 tablespoons of olive oil. Heat up the oil and add the slivered brussels sprouts and give them a good sprinkling of salt and some fresh cracked pepper. Allow them to cook for about 5-7 minutes, stirring occasionally, until they are tender and nicely charred in spots. Remove the brussels sprouts to a plate and return the skillet to the stove.<br /><br />2. Add the remaining 2 tablespoons of oil to the pan and sauté the shallot for about 3-4 minutes, until it begins to wilt and takes on a nice brown color. Add 1 clove of minced garlic and a pinch of crushed red pepper and stir quickly so it doesn't burn. Add the shredded spinach and stir until wilted. Return the brussels sprouts to the pan.<br /><br />3. If the water is not up to a boil at this point, turn the heat off on your spinach/sprout mixture and wait. Once the water comes to a boil, salt the water and add the pasta. Cook the pasta according to package directions.<br /><br />4. Once the pasta is cooked, drain and reserve about 1 1/2 cups of the pasta water. Turn the heat back on your skillet and add the pasta water gradually, scrapping up the blackened bits on the pan. The water should create a nice sauce. &nbsp;Add the lemon juice. When the water has evaporated and reduced slightly, add the 2-4 tablespoons butter (depending on how rich you want it.) Stir in the pasta and parmesan. Adjust the seasoning to taste.<br /><br />5. Serve topped with toasted panko bread crumbs, walnuts, and additional parmesan cheese.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-l1tNLoZ9l5Q/U127_XVdYiI/AAAAAAAAD9M/-yrzklg6dQM/s1600/Orzo+Brussels+Sprouts+Spinach+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-l1tNLoZ9l5Q/U127_XVdYiI/AAAAAAAAD9M/-yrzklg6dQM/s1600/Orzo+Brussels+Sprouts+Spinach+1.jpg" height="400" width="400" /></a></div><br />Enjoy!Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com0tag:blogger.com,1999:blog-1345578466562691982.post-38931669680242521922014-04-29T18:32:00.001-05:002014-06-02T09:13:18.703-05:00Cookie Dough BrowniesI have many different things that I love to top my basic brownie recipe with (you can check them out at the end of this recipe), but cookie dough has proven to be one of my family's favorites. I have been making these cookie dough brownies for many years now. How many years? Well, my index card has gone from bright white to a faded yellowish brown, so at least 17 years at the time of this post.<br /><br />Looking for hints on how to cut the perfect brownie? &nbsp;Below you will find asterisks with additional information on how to make "picture perfect" brownies to serve to your friends and family. These steps are optional, but they will make for some beautiful brownies verses some not as pretty ones you cut and lifted out of the baking pan.<br /><br />I hope you enjoy them as much as my family has over the years!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3zeLq4WTsgg/U2A0HjP3HXI/AAAAAAAAD9s/1t0jpwDbYQ8/s1600/Cookie_Dough_Brownies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-3zeLq4WTsgg/U2A0HjP3HXI/AAAAAAAAD9s/1t0jpwDbYQ8/s1600/Cookie_Dough_Brownies.jpg" height="640" width="640" /></a></div><br /><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><br /><span style="font-size: large;">Cookie Dough Brownies</span><br />((<a href="https://sites.google.com/site/alittlebitprintablerecipe/cookie-dough-brownies">Printable Recipe</a>))<br /><br />Ingredients:<br /><br />For the Brownies:<br />1/2 cup unsalted butter<br />1/4 cup semi sweet chocolate chips<br />1 cup sugar<br />2 eggs<br />1 teaspoon vanilla<br />1/3 cup cocoa<br />1/2 cup flour<br />1/4 teaspoon salt<br />1/4 teaspoon baking powder<br /><br />For the Cookie Dough<br />2 cups flour<br />1 cup (2 sticks) salted butter<br />1 cup brown sugar<br />1/2 cup granulated sugar<br />1/4 cup whole milk<br />2 teaspoons vanilla<br />1 bag (2 cups) mini semi sweet chips, divided<br /><br />Directions:<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6uLFECX0nj4/U2A0HYvsp0I/AAAAAAAAD9o/9zm8qh0SX5g/s1600/cookie+dough+brownie.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-6uLFECX0nj4/U2A0HYvsp0I/AAAAAAAAD9o/9zm8qh0SX5g/s1600/cookie+dough+brownie.jpg" height="320" width="320" /></a></div>1. Preheat the oven to 350 degrees F. &nbsp;Line an 8x11 inch pan with foil and grease it lightly with cooking spray. *The foil is optional, but it will help with removing the brownies and cutting off the edges later on.<br /><br />2. In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder.<br /><br />3. Melt the butter. &nbsp;Pour into a large bowl and whisk in the chocolate chips until melted. &nbsp;Whisk in the sugar and then the eggs. Stir in the dry ingredients.<br /><br />4. Pour into the prepared pan and bake for 20-25 minutes. Cool completely. *When the brownies are cool, chill them in the refrigerator until they are cold and firm- about 6 hours or longer. This step is optional, but will help in the cutting processes at the end.<br /><br />5. For the cookie dough topping, beat the butter with both sugars until light and fluffy. Add in the milk and flour. Remove a 1/2 cup of the mini chocolate chips and reserve those for later. Stir in the remaining chips.<br /><br />6. Remove the cold brownies from the pan, lifting them out by the foil. Turn the brownies upside down onto a cutting board and remove the foil. Flip the brownies right side up and cover the brownies with the cookie dough topping using an offset spatula. This step would obviously be skipped if you baked the brownies directly in the pan. Just go ahead and add the cookie dough right on top of your brownies. *Chill the brownies again for several more hours. Again, this step is optional but will allow you to make beautifully cut brownies for serving.<br /><br />7. After the dough is cold, remove them from the refrigerator and trim the edges with a large chef's knife. *Go ahead and enjoy those pieces yourself. You deserve it after waiting all this time for the brownies to chill down! Cut the remaining brownies into squares.<br /><br />8. Remove 1/3 cup of the reserved 1/2 cup chips and melt the 1/3 cup chips in a double boiler. Fill a small ziplock bag with the melted chocolate and snip off a tiny piece of the corner of the bag with scissors. Drizzle the chocolate over the cookie dough and top each brownie with a few of the remaining chocolate chips.<br /><br />Additional brownie recipes you may enjoy:<br /><a href="http://www.crunchyrock.com/2013/12/candy-cane-buttercream-frosted-brownies.html">Candy Cane Brownies</a><br /><a href="http://www.crunchyrock.com/2013/10/chocolate-drizzled-pretzel-brownies.html">Chocolate Drizzled Pretzel Brownies</a><br /><a href="http://www.crunchyrock.com/2013/01/dark-chocolate-cherry-cordial-brownies.html">Dark Chocolate Cherry Cordial Brownies</a><br /><a href="http://www.crunchyrock.com/2012/02/dark-chocolate-brownies-with-sea-salt.html">Dark Chocolate Sea Salt Brownies&nbsp;</a><br /><a href="http://www.crunchyrock.com/2014/03/peanut-butter-chocolate-pretzel-topped.html">Peanut Butter Chocolate Pretzel-Topped Brownies</a><br /><a href="http://www.crunchyrock.com/2011/05/peanut-butter-cookie-dough-brownies-and.html">Peanut Butter Cookie Dough Brownies</a><br /><a href="http://www.crunchyrock.com/2012/05/shortbread-brownie-bites.html">Shortbread Brownie Bites</a><br /><br />Linked to:<br /><a href="http://4littlefergusons.wordpress.com/2014/05/23/weekend-potluck-119/">Weekend Potluck #119</a><br /><a href="http://www.skiptomylou.org/2014/06/02/made-by-you-monday-206/">Skip to my Lou: Made by you Monday</a><br /><br /><br /><br /><br /><br /><br /><br />Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com5tag:blogger.com,1999:blog-1345578466562691982.post-43274647741721083242014-04-15T17:54:00.000-05:002014-04-15T17:54:11.330-05:00Vegetarian Stroganoff <div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-KkigfG2ikcU/UxobsCR4axI/AAAAAAAAD68/hNCtEkVWBlo/s1600/vegetarian+stroganoff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KkigfG2ikcU/UxobsCR4axI/AAAAAAAAD68/hNCtEkVWBlo/s1600/vegetarian+stroganoff.jpg" height="640" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>I have often heard <a href="http://www.crunchyrock.com/2011/08/vegetarian-who-loves-meat.html">vegetarians</a> criticized for trying to recreate meat-like meals. I'm really not sure why this is a sore spot between meat eaters and non-meaters. In my opinion- you eat what you like and I'll eat what I like. At the time of writing this, it has probably been about four years since I gave up <a href="http://www.crunchyrock.com/2011/08/vegetarian-who-loves-meat.html">meat</a>. I really don't miss it. From <a href="http://www.crunchyrock.com/2011/05/lentil-brown-rice-tacos.html">tacos</a> to a hearty <a href="http://www.crunchyrock.com/2011/06/lentil-spaghetti-sauce.html">spaghetti sauce</a>,&nbsp;if you've looked through the recipes on this site, you can see that we are eating well.<br /><br />Stroganoff was a personal favorite that I remember from back in my meat eating days. It was one of those childhood meals I didn't think I was missing until I created this dish and tasted it for the first time. My husband could not get enough of this when he ate it. To quote him, "Ooooooh, this is really&nbsp;<i>really</i> good!"<br /><br />Now, setting aside how delicious this meal is, it was also one of the ugliest I have ever tried photographing. Stroganoff with lentils is a big pile of brown mushroom glop. (Oh, but what gloriously delicious glop it is!) I tried my best with this photo.<br /><br />Rich, creamy, and delicious.... I hope you will enjoy this dish as much as my family has. Our family is filing this one under: Vegetarian Comfort Food.<br /><br /><span style="font-size: large;">Vegetarian Stroganoff&nbsp;</span><br /><a href="http://3.bp.blogspot.com/-2Li-rxgbvAY/U0237m9N66I/AAAAAAAAD84/iv20ALuULn4/s1600/Vegetarian_+Stroganoff.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-2Li-rxgbvAY/U0237m9N66I/AAAAAAAAD84/iv20ALuULn4/s1600/Vegetarian_+Stroganoff.jpg" height="320" width="320" /></a>((<a href="https://sites.google.com/site/alittlebitprintablerecipe/vegetarian-stroganoff">Printable Recipe</a>))<br /><br />Ingredients:<br />1 medium yellow onion, chopped<br /><div>1 green pepper, chopped</div><div>1/2 cup lentils, rinsed</div><div>1/2 cup brown rice, rinsed</div><div>1 clove garlic, minced</div><div>1 cup mushrooms, chopped</div><div>1/4 cup salted butter</div><div>1/4 cup flour</div><div>5 cups <a href="http://www.crunchyrock.com/2011/04/homemade-scrappy-vegetable-stock.html">vegetable stock</a>, divided</div><div>1 cup sour cream</div><div>salt and pepper to taste</div><div>12 ounces egg noodles, cooked&nbsp;</div><div><br />Directions:</div><div>1. Prepare the lentil/rice mixture by bringing the lentils, rice, and 3 cups vegetable stock to a boil in a stock pot. Cover and simmer for about 30-40 minutes. Set aside.&nbsp;</div><div><br /></div><div>2. Meanwhile, in a large skillet, melt the butter over medium heat. Sauté the onion and green peppers together for about 3 minutes. Add the mushrooms and continue cooking another 3 minutes until the onions are tender and the mushrooms have released some of their moisture.&nbsp;</div><div><br /></div><div>3. Add the minced garlic clove and cook for about 30 seconds. Add the flour and stir to coat. Cook the mixture for another minute or two. Gradually add the remaining 2 cups stock until you have a nice gravy. Stir in the sour cream and lentil/rice mixture. Season with salt and pepper to taste. Serve over cooked egg noodles.</div>Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com2tag:blogger.com,1999:blog-1345578466562691982.post-80657541141851138852014-04-01T06:48:00.000-05:002014-04-01T06:48:27.994-05:00Quick and Easy Apple Skillet Breakfast CakeThis breakfast gets the words quick and easy added to the title because it uses a premade baking mix. As you may know by now, I don't use boxed or premade much of anything. I decided to come up with my own "Bisquick" made with real butter that I store in the refrigerator. This time saver really helps get a delicious homemade breakfast on the table in a hurry.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ejANiZAe7Mo/Uzm4xMDcfmI/AAAAAAAAD8o/CV-Wa8ZB4W8/s1600/Easy-Apple-Skillet-Breakfast-Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ejANiZAe7Mo/Uzm4xMDcfmI/AAAAAAAAD8o/CV-Wa8ZB4W8/s1600/Easy-Apple-Skillet-Breakfast-Cake.jpg" height="640" width="428" /></a></div><br /><span style="font-size: large;">Quick and Easy Apple Skillet Breakfast Cake</span><br />((<a href="https://sites.google.com/site/alittlebitprintablerecipe/quick-and-easy-apple-skillet-breakfast-cake">Printable Recipe</a>))<br /><br />Ingredients:<br />Homemade Bisquick Baking Mix-<br />4 cups all purpose flour (I use King Arthur)<br />2 cups whole wheat flour (I use King Arthur's white wheat)<br />2 tablespoons sugar<br />1 teaspoon sea salt<br />1 cup butter, cubed<br />(*see directions below)<br /><br />Skillet Cake-<br />2 cups baking mix (from above)<br />1/2 cup milk<br />1 egg<br />1/4 cup brown sugar<br />2 tablespoons vegetable oil (or melted coconut oil)<br />1 teaspoon cinnamon<br />1 large chopped apple (like honey crisp or granny smith)<br />1 tablespoon butter (for the skillet)<br /><br />For the streusel-<br />1 tablespoon "Bisquick" mix<br />2 tablespoons brown sugar<br /><br />Directions:<br />1. Preheat your oven to 350 degrees F. with a 10 inch cast iron skillet in the oven while it preheats.<br /><br />2. Mix the streusel topping together in a small bowl and set aside.<br /><br />3. Combine the milk, oil, egg, and brown sugar together with a whisk. Stir in the baking mix, cinnamon, and apple.<br /><br />4. Remove the cast iron pan from the oven and add the butter to the hot skillet. After the butter melts, add your batter and top it with the streusel mixture.<br /><br />5. Bake for 25 minutes until the center is done. Cool 10 minutes before slicing.<br /><br />*For the baking mix: Combine everything in a food processor and pulse until the butter is the size of small peas. You can divide this in half and make two batches if it won't all fit in your food processor at one time. Store in the refrigerator.Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com0tag:blogger.com,1999:blog-1345578466562691982.post-19982938991192268912014-03-26T15:15:00.000-05:002014-03-26T15:15:40.497-05:00Peanut Butter Chocolate Pretzel-Topped BrowniesSalty? Sweet? Enjoy both with these decadent chocolate brownies that get swirled with a luscious peanut butter filling. Top them off with crunchy salty pretzels and you have a winning combination!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HUXW93tppWU/UzMxReADTuI/AAAAAAAAD8Q/rNPmdhskC-s/s1600/Peanut-Butter-Chocolate-Pretzel-Topped-Brownies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-HUXW93tppWU/UzMxReADTuI/AAAAAAAAD8Q/rNPmdhskC-s/s1600/Peanut-Butter-Chocolate-Pretzel-Topped-Brownies.jpg" height="640" width="640" /></a></div><br /><br /><br /><span style="font-size: large;">Peanut Butter Chocolate Pretzel-Topped Brownies</span><br />((<a href="https://sites.google.com/site/alittlebitprintablerecipe/peanut-butter-chocolate-pretzel-topped-brownies">Printable Recipe</a>))<br /><br />Brownie Batter Ingredients:<br />1/2 cup unsalted butter<br />1/2 cup semi-sweet chocolate chips<br />1 cup sugar<br />2 eggs, room temperature<br />1 teaspoon vanilla<br />1/3 cup dark cocoa powder (like Hershey's Special Dark)<br />1/2 cup flour<br />1/4 teaspoon coarse sea salt<br />1/4 teaspoon baking powder<br /><br />Peanut Butter Filling Ingredients:<br />4 tablespoons unsalted butter, melted<br />1/2 cup powdered sugar<br />3/4 cup creamy peanut butter<br />1/4 teaspoon salt<br />1/2 teaspoon vanilla extract<br />a large handful of broken pretzels<br />coarse sea salt for sprinkling<br /><br /><a href="http://2.bp.blogspot.com/-KkeJ-Ew6LEE/UzMxRjJhXFI/AAAAAAAAD8U/8UWoR_w10Bk/s1600/peanut+butter+pretzel+brownies+.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-KkeJ-Ew6LEE/UzMxRjJhXFI/AAAAAAAAD8U/8UWoR_w10Bk/s1600/peanut+butter+pretzel+brownies+.jpg" height="320" width="320" /></a>Directions:<br />1. Preheat your oven to 350 degrees F. Grease an 11x7-inch baking dish<br /><br />2. In a medium sized mixing bowl, stir together the cocoa powder, flour, 1/4 teaspoon sea salt, and baking powder with a whisk.<br /><br />3. Melt the butter and add to a large mixing bowl. Add the chocolate chips and stir with a whisk until they begin to melt. Add the sugar and whisk until combined. Add the vanilla and whisk in the eggs, one at a time. Stir in the dry ingredients.<br /><br />4. Pour the batter into your prepared pan. Set aside.<br /><br />5. For the peanut butter topping, mix the 4 tablespoons melted butter, powdered sugar, peanut butter, salt, and vanilla together. Spoon this over the top of the brownies. Drag a knife back and forth through the mixture to swirl it all together.<br /><br />6. Break a large handful of pretzels over the top of the brownie/peanut butter mixture, pressing them down gently into the batter. Sprinkle lightly with a little additional sea salt.<br /><br />6. Bake for 20-25 minutes. Remove them form the oven when the center is still slightly underdone and allow them to cool completely on a cooling rack.<br /><br /><br /><br />*You will also find my recipe for these brownies featured over at <a href="http://www.recipelion.com/Brownies/Peanut-Butter-Chocolate-Pretzel-Topped-Brownies">Recipe Lion</a>.<br /><br /><br /><br />Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com1tag:blogger.com,1999:blog-1345578466562691982.post-8849750727472950182014-03-24T06:37:00.000-05:002014-03-24T06:37:03.220-05:0010 Tips for Microwave Free LivingA few years ago our tiny microwave began shooting sparks out the side of it. It quickly headed for the trash. I headed out to the store the next day to buy a new one. Since I only needed a small one, the prices were pretty reasonable. Then I began thinking about what I actually used the microwave for...<br /><br />1. Heating water up for tea when my friend comes over once a week.<br /><br />2. Softening butter when I forget to set it out ahead of time for baking.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kB3Esbk7VJc/UywoRlNLdrI/AAAAAAAAD8A/gnIz9y9sPlM/s1600/microwave-oven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-kB3Esbk7VJc/UywoRlNLdrI/AAAAAAAAD8A/gnIz9y9sPlM/s1600/microwave-oven.jpg" /></a></div><br /><br />I couldn't quite justify a $60 price tag for that. I could tell you I gave up microwaves because they are unhealthy, and there are plenty of studies that show this to be true (and untrue), but let's be honest here- food that comes out of a microwave just doesn't taste that good.<br /><br />-Food is cold on the outside and scalding hot on the inside.<br />-Vegetables are over steamed and rubbery.<br />-Popcorn gets scorched.<br />-You never quite know when water is "boiling" because it doesn't bubble in a microwave.<br />-Butter gets melted spots when you're trying to simply soften it.<br />-Melted chocolate gets hard clumps.<br />-Heating plastic containers in microwaves is bad news!<br /><br />I could go on, but these were a few of my microwave issues. According to an article from <a href="http://www.kitchendaily.com/read/are-microwaves-toast?ncid=txtlnkusfood00000069&amp;ts=1395401710">Kitchen Daily</a> titled <a href="http://www.kitchendaily.com/read/are-microwaves-toast?ncid=txtlnkusfood00000069&amp;ts=1395401710">Are Microwaves Toast?</a>&nbsp;... microwave sales are falling every year. I guess I'm not alone.<br /><br />Here are my 10 Tips for Microwave Free Living: <br /><br />1. <b>Plan ahead:</b> Food will not be ready within 2 minutes of you deciding you are hungry. But in our fast paced society, I think slowing down and planning ahead isn't such a bad thing.<br /><br />2. <b>Defrosting:</b> Thaw meats or frozen food in cold water. Cold water thaws food more evenly.<br /><br />3. <b>Heating leftovers:</b> Invest in a tiny toaster oven to save energy. Instead of storing leftovers in plastic, store them in glass or small CorningWare dishes that are oven safe. Baked food always taste better than microwaved. You can also place your CorningWare dishes in a water bath on the stove. Set your dish in a larger pot with about an inch of water surrounding the dish. Warm the water gently and stir. This is a great method for reheating rice that you don't want baked to the side of a dish. Water bath methods can also be used in an oven. (Find a how to picture <a href="http://www.afamilyfeast.com/how-to-bake-using-a-water-bath/">here</a>.)<br /><br />4. <b>Popcorn:</b> After having <a href="http://www.thekitchn.com/how-to-pop-popcorn-on-the-stov-139240">popcorn on the stove</a> there is no going back to microwaved popcorn! We use coconut oil for cooking our popcorn in. Then once you dump out the popcorn into a bowl, the same pot can be used for melting the butter to go on top.<br /><br />5. <b>Butter:</b> To soften butter, use&nbsp;<a href="http://lifehacker.com/5920162/the-fastest-way-to-soften-butter">the rolling pin method</a>&nbsp;or simply leave it out at room temperature. Melt butter in a small pot on low heat or use a butter warmer like <a href="http://www.bedbathandbeyond.com/store/product/farberware-classic-stainless-steel-butter-warmer/1012847190?device=c&amp;network=g&amp;matchtype=&amp;mcid=PS_googlepla_nonbrand_kitchenaccessories_&amp;gclid=CLPX_biDgLsCFepaMgodsDQA3Q">this</a>.<br /><br />6. <b>Tea:</b> Use a tea kettle!<br /><br />7. <b>Pancake syrup: </b>We keep our <a href="http://www.crunchyrock.com/2010/11/recipe-homemade-pancake-syrup.html">homemade syrup</a> in a glass jar. Rather than dumping the whole contents into a pot that needs to be cleaned, try the water bath mentioned up above in #3. Simply warm the water and allow your syrup to warm while you're making the pancakes.<br /><br />8. <b>Reheating liquids:</b> Pour it in a small pot and warm it up. (Or use the water bath method in #7.)<br /><br />9. <b>Melting chocolate: </b>Water bath! (I know, I'm getting redundant here.) Find a great method <a href="http://www.thekitchn.com/the-best-way-to-melt-chocolate-alice-medrichs-smart-easy-method-expert-tip-197405">here</a> or use a double boiler.<br /><br />10. <b>Vegetables:</b> Use a steamer basket for perfectly cooked frozen veggies. Boil corn on the cob for perfectly cooked summer corn. Parboil potatoes instead of microwaving them before throwing them on the grill.<br /><br />So what side are you on? Team toaster or team microwave?<br /><br />Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com2tag:blogger.com,1999:blog-1345578466562691982.post-70510462319829972432014-03-19T06:08:00.000-05:002014-03-19T06:08:31.332-05:00Homemade Electrolyte DrinkThe stomach "flu" (gastroenteritis) has been making its way around the schools, my husband's office, and our church. Though we homeschool, we were not exempt from catching it this round. A phone call to our pediatrician confirmed that she too has been seeing many cases.<br /><br />Our first time dealing with all three of our kids catching this at the exact same time was on our first trip to the happiest place on earth- Walt Disney World. Let me tell you, being trapped in a hotel room with three vomiting children is <i>magical</i>. (&lt;---Note sarcasm.)<br /><br />This time around our cases were a little more spread out, but just as dreadful. However, I would take sick kids in the comfort of our own home over being out of state on vacation any day. Time for some homemade electrolyte drink! (With none of the nasty ingredients in the other stuff.)<br /><br />My recipe below was adapted from the <a href="http://www.mnn.com/food/healthy-eating/blogs/a-simple-homemade-electrolyte-drink">Mother Nature Network</a>. The amount will make enough for about 1 or 2 servings and can be easily doubled. *Honey can be used in place of the maple syrup, but my kids prefer the milder flavor of the maple syrup compared to my raw honey.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-rkylvFaVC5M/UyiWPueYYeI/AAAAAAAAD7w/FbQmwQu6GxU/s1600/homemade+electrolyte+drink.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-rkylvFaVC5M/UyiWPueYYeI/AAAAAAAAD7w/FbQmwQu6GxU/s1600/homemade+electrolyte+drink.jpg" height="640" width="640" /></a></div><br /><br /><span style="font-size: large;">Homemade Electrolyte Drink</span><br />((<a href="https://sites.google.com/site/alittlebitprintablerecipe/homemade-electrolyte-drink">Printable Recipe)</a>)<br /><br />Ingredients:<br />1/4 cup freshly squeezed orange juice<br />2 tablespoons freshly squeezed lemon juice<br />1 cup filtered water<br />1-2 tablespoons pure *maple syrup<br />1/16 teaspoon (small pinch) sea salt (I prefer <a href="http://www.naturalnews.com/028724_Himalayan_salt_sea.html">Himalayan salt</a>)<br /><br />Directions:<br />Mix, shake well, and chill.Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com0tag:blogger.com,1999:blog-1345578466562691982.post-60798311233226906382014-03-14T08:23:00.001-05:002014-03-14T14:44:20.708-05:00Happy Pi Day<div style="text-align: justify;"><div style="text-align: center;">What better way to celebrate mathematics than with pie! <br />Savory or sweet, I've got you covered for Pi Day.<br /><br />3.14159265359...</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SxpXJHRGDDE/T-HvqukHhkI/AAAAAAAACug/Qqyi_XPoxeA/s1600/PIECollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-SxpXJHRGDDE/T-HvqukHhkI/AAAAAAAACug/Qqyi_XPoxeA/s400/PIECollage.jpg" height="400" width="400" /></a></div><br /><div style="text-align: center;">While you're browsing my pies, check our <a href="https://www.inkling.com/modernistcuisine/">Modernist Cuisine at Home</a>&nbsp;for a delicious &nbsp;recipe for <a href="http://www.crunchyrock.com/2012/08/butterfinger-ice-cream-pie.html">Flakey Pie Crust</a> and <a href="http://www.crunchyrock.com/2012/08/butterfinger-ice-cream-pie.html">Sous Vide Vanilla-Cinnamon Pastry Cream</a>.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Are you hungry yet?&nbsp;</div></div><br /><div style="text-align: center;"><a href="http://www.crunchyrock.com/2011/03/314159-chocolate-chess-pie.html">Chocolate Chess Pie</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vCh2vDJwihM/T-HfgahJZmI/AAAAAAAACto/MqFCn5UlEm8/s1600/chocolate+chess+pie.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-vCh2vDJwihM/T-HfgahJZmI/AAAAAAAACto/MqFCn5UlEm8/s400/chocolate+chess+pie.jpeg" height="400" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.crunchyrock.com/2011/11/brown-bag-baked-dutch-apple-pie.html">Brown Bag Dutch Apple Pie</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-onmqeW46IcQ/T-Hhi-mzzwI/AAAAAAAACuQ/5mx1rhspGzw/s1600/brown+bag+dutch+apple+pie+1_Snapseed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-onmqeW46IcQ/T-Hhi-mzzwI/AAAAAAAACuQ/5mx1rhspGzw/s400/brown+bag+dutch+apple+pie+1_Snapseed.jpg" height="400" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.crunchyrock.com/2011/06/chocolate-chip-cookie-pie.html">Chocolate Chip Cookie Pie</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-SIGxhS8_20s/T-Hf8j8KbSI/AAAAAAAACt4/LbacPb-Xmx8/s1600/Chocolate+Chip+Cookie+Pie.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-SIGxhS8_20s/T-Hf8j8KbSI/AAAAAAAACt4/LbacPb-Xmx8/s400/Chocolate+Chip+Cookie+Pie.jpeg" height="266" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.crunchyrock.com/2012/08/butterfinger-ice-cream-pie.html">Butterfinger Ice Cream Pie</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-UEX6ugpPds4/UyMBMdmuCBI/AAAAAAAAD7g/MMy0GacwGGk/s1600/easy+butterfinger+ice+cream+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-UEX6ugpPds4/UyMBMdmuCBI/AAAAAAAAD7g/MMy0GacwGGk/s1600/easy+butterfinger+ice+cream+pie.jpg" height="400" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.crunchyrock.com/2012/01/stacked-black-bean-enchilada-pie.html">Stacked Black Bean Enchilada Pie</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RQmhWPBneWQ/T-HgQV4bbeI/AAAAAAAACuA/OYVW3F7qdPI/s1600/Stacked+Black+Bean+Enchilada+Pie.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RQmhWPBneWQ/T-HgQV4bbeI/AAAAAAAACuA/OYVW3F7qdPI/s400/Stacked+Black+Bean+Enchilada+Pie.jpeg" height="400" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.crunchyrock.com/2011/10/broccoli-and-cheddar-quiche-with-brown.html">Broccoli&nbsp;Cheddar Quiche with a Brown Rice Crust</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-h2u2_7ZlnaI/T-HgqkiNccI/AAAAAAAACuI/FBHshD97GZE/s1600/Broccoli+and+Cheddar+Quiche+with+a+Brown+Rice+Crust.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-h2u2_7ZlnaI/T-HgqkiNccI/AAAAAAAACuI/FBHshD97GZE/s400/Broccoli+and+Cheddar+Quiche+with+a+Brown+Rice+Crust.jpeg" height="400" width="400" /></a></div>Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com0tag:blogger.com,1999:blog-1345578466562691982.post-18010133436279577972014-03-10T18:25:00.001-05:002014-03-10T18:25:42.834-05:00DIY No-Sew Cloth Napkins <div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-iJTxUXTeLGg/UxZu77DOlhI/AAAAAAAAD6U/6igiCgQJsXQ/s1600/No-Sew+Cloth+Napkins+Old+Shirts+.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-iJTxUXTeLGg/UxZu77DOlhI/AAAAAAAAD6U/6igiCgQJsXQ/s1600/No-Sew+Cloth+Napkins+Old+Shirts+.jpg" height="640" width="640" /></a></div><br />I'm cheap. I am a <a href="http://www.crunchyrock.com/2012/07/homemade-tightwad-cleaners-for-body-and.html">tightwad</a>. I'm frugal. I'm a penny pincher. Call it what you will- I have embraced this about myself over the years. On the other hand, I do indulge in such things as flour sack towels, real dishes, silverware, glass mason jars, and&nbsp;cloth napkins. As <a href="http://www.thefrugalgirl.com/2013/01/life-with-sturdy-non-disposable-things-is-nicer-dont-you-think/">The Frugal Girl</a> says, "Life with sturdy, non-disposable things is nicer, don't you think?" I find these are all beautiful little indulgences in my life. I have not purchased paper napkins in a couple of years. The paper towels are hidden under our kitchen sink. I use old cloth diapers to clean with, and I upcycle my husband's old work shirts into cloth napkins.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-APFGADf6XDc/UxZu88p-HMI/AAAAAAAAD6o/hBHB5RrOmm4/s1600/No-Sew+Cloth+Napkins+Using+Old+Shirts+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-APFGADf6XDc/UxZu88p-HMI/AAAAAAAAD6o/hBHB5RrOmm4/s1600/No-Sew+Cloth+Napkins+Using+Old+Shirts+1.jpg" height="320" width="320" /></a></div>Switching over to cloth napkins is not nearly as daunting as it may seem. Has my laundry increased? Sure, I guess, but not enough that I have noticed. Do I spend all day folding things? No, it adds a few more minutes to laundry folding, but not much. Isn't using paper less wasteful than doing all that laundry? I think that argument is up for <a href="http://www.mnn.com/lifestyle/responsible-living/stories/paper-vs-cloth-what-are-the-greenest-options">debate</a>. What I love about these no-sew upcycle cloth napkins is that because they are made using my husband's old dress shirts, they are thin and take up hardly any extra space in my laundry. Once he wears holes in them that are not worth repairing, I simply cut them up and <i><b>bam</b></i>- instant napkins! What was my cost? NOTHING.<br /><br />So how do you make them? Cut up an old shirt. Really, that's it. You can find a link to where I read about it <a href="http://www.wholeliving.com/147556/no-sew-napkins">here</a>. Since we use these just for our family for everyday meals, I wasn't too specific about keeping every napkin the exact same size.<br /><br />Sometimes you'll see a button hole. Sometimes a pocket.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BMrfifl0Hyo/UxZu9lPjoXI/AAAAAAAAD6w/DXbk5vKHRh4/s1600/No-Sew+Cloth+Napkins+Using+Old+Shirts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-BMrfifl0Hyo/UxZu9lPjoXI/AAAAAAAAD6w/DXbk5vKHRh4/s1600/No-Sew+Cloth+Napkins+Using+Old+Shirts.jpg" height="249" width="320" /></a></div><br />But I figured..... who cares. I wanted to get as many napkins out of one shirt as I could. (I am a tightwad after all!) I even split the sleeves in half and got some more napkins that way.<br /><br /><a href="http://2.bp.blogspot.com/-eRySBP987U0/UxZu8NW_I8I/AAAAAAAAD6g/crHgCCaCDmo/s1600/No-Sew+Cloth+Napkins+Using+Old+Shirts+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-eRySBP987U0/UxZu8NW_I8I/AAAAAAAAD6g/crHgCCaCDmo/s1600/No-Sew+Cloth+Napkins+Using+Old+Shirts+2.jpg" height="320" width="214" /></a>Please note: These napkins do fray. However, the fraying dies down significantly after a few washes. Since I save the nicer store-bought cloth napkins for company, I'm not overly sensitive with how these turned out. You can also use pinking sears, but I noticed they frayed only slightly less than straight scissors.<br /><br />If you don't have any old shirts to cut up, head to the craft store and look for the really cheap fabric remnants on clearance. They work just as well. (But not quite as frugal.)<br /><br />So there you have it. Pile them up. Use them and reuse them... again and again. Quick, easy, environmentally friendly, and most importantly.... cheap! Embrace your inner tightwad.<br /><br />(These napkins also make great handkerchiefs. I empty out old tissue boxes and fill them up with these. We use a different shirt pattern specifically for our washable "Kleenex". We don't use these on a daily basis, but when your nose is sore and raw from a bad cold, these feel so much better than even the softest tissue with the added "lotion" in them.)<br /><br />Other posts you may like:<br /><a href="http://www.crunchyrock.com/2012/07/homemade-tightwad-cleaners-for-body-and.html">Homemade Tightwad Cleaners for Body and Home</a><br /><br /><br />Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com2tag:blogger.com,1999:blog-1345578466562691982.post-66462775276656567612014-02-25T18:20:00.002-06:002014-02-25T18:20:42.116-06:00Yogurt Banana Bread with Toasted WalnutsMy youngest child has been requesting banana bread for a couple of weeks now. The other day I made her up this beautiful loaf. No sooner did I bake it, photograph it, and slice it.... it was gone. Too bad I didn't have enough bananas for a double batch!<br /><br />When making banana bread, make sure you are using very ripe bananas. The riper the better and the sweeter it is. If you have bananas that have gotten very ripe but you aren't ready to bake with them, pop them in the freezer while they are still in their peels. When ready to use, defrost the bananas in the refrigerator and squeeze the mushy ripe banana out of the peel.<br /><br />The addition of yogurt in this banana bread cuts back on the butter slightly and adds a subtle tang to this deliciously moist bread. Whole wheat flour adds a note of complexity and the added health benefits of some whole grains. You can omit the wheat flour and just use all purpose flour. If you do this, reduce the yogurt to 1/4 cup. I find whole wheat flour requires a bit more moisture than all purpose flour.<br /><br />I hope you enjoy this recipe as much as my family does!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gL7lH3Miyyw/UwrBKTplxGI/AAAAAAAAD6E/hTL82QlXeEE/s1600/yogurt+banana+bread+whole+wheat.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-gL7lH3Miyyw/UwrBKTplxGI/AAAAAAAAD6E/hTL82QlXeEE/s1600/yogurt+banana+bread+whole+wheat.jpg" height="640" width="640" /></a></div><br /><span style="font-size: large;"><br /></span><span style="font-size: large;">Yogurt Banana Bread with Toasted Walnuts</span><br />(Adapted from America's Test Kitchen)<br />((<a href="https://sites.google.com/site/alittlebitprintablerecipe/yogurt-banana-bread">Printable Recipe</a>))<br /><br /><br />Ingredients:<br />1 cup whole wheat flour (I used King Arthur's white wheat)<br />1 cup all purpose flour (I used King Arthur)<br />3/4 cup sugar<br />3/4 teaspoon baking soda<br />1/2 teaspoon <a href="http://www.naturalnews.com/028724_Himalayan_salt_sea.html">salt&nbsp;</a><br />1 cup <a href="http://www.walnuts.org/cooking-with-walnuts/recipes/toasted-walnuts/">toasted</a> walnuts, chopped<br />3 large very ripe bananas<br />1/3 cup <a href="http://www.care2.com/greenliving/why-whole-milk-is-the-healthiest-choice.html">whole milk</a> yogurt<br />2 eggs, lightly beaten<br />6 tablespoons unsalted butter, melted and cooled slightly<br />1 teaspoon vanilla<br /><br />Directions:<br />1. Preheat your oven to 350 degrees F. Prepare a loaf pan by lightly greasing it. <br /><br />2. In a medium sized mixing bowl, stir together the flour, baking soda, and salt with a whisk. Set aside.<br /><br />3. In a large bowl, mash the banana very well with a fork or potato masher. With a wooden spoon, stir in the sugar, yogurt, eggs, butter, and vanilla. Stir in the dry ingredients and walnuts. Pour into prepared pan.<br /><br />4. Bake for 55-65 minutes until the center appears done. Cool in the pan for 5 minutes on a wire rack. Remove from the pan and continue cooling.<br /><br />Other banana recipes you may enjoy:<br /><a href="http://www.crunchyrock.com/2013/01/banana-bread-french-toast.html">Banana Bread French Toast</a><br /><a href="http://www.crunchyrock.com/2011/07/browned-butter-strawberry-banana-walnut.html">Browned Butter Strawberry Banana Walnut Bread</a><br /><a href="http://www.crunchyrock.com/2010/12/cast-iron-love-story-banana-bread.html">Cast Iron Skillet Banana Bread</a><br /><br /><br /><br />Mama Jhttp://www.blogger.com/profile/03193595182302518467noreply@blogger.com0